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    Home » Recipes » Dips, Sauces & Spreads

    Miso Gravy in just 10 minutes! [Gluten Free Option]

    Published: Oct 4, 2021 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

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    JUMP TO RECIPE

    A salty, savoury, incredibly flavourful miso gravy that’s on your table in 10 minutes or less. With just 6 ingredients, you can have this gravy whipped up in a flash.

    Gravy boat filled with golden colour gravy with mashed potatoes in background.

    This utterly delicious sauce is the perfect topping for your roast, mashed potatoes, poutine, stuffing and so much more!

    Like my onion gravy, this miso gravy is filled with flavour, but even quicker to whip up if you need something in a hurry. Plus there’s no nutritional yeast as some of you have requested. The perfect addition to your Thanksgiving or Christmas menu. Or any time a gravy craving hits.

    Jump to:
    • Ingredients + Substitutions
    • Instructions
    • Make Ahead + Storage
    • Expert Tips
    • More holiday recipes
    • 📖 Recipe

    Ingredients + Substitutions

    You’ll only need six ingredients to make it.

    Ingredients needed to make miso gravy in prep bowls on kitchen counter.
    See recipe card for quantities.
    • Broth: Use a good quality, flavourful broth (like my homemade bouillon), as this will make up the bulk of your miso gravy.
    • Miso paste: I like white miso, but if you prefer the stronger flavour of red, that works too.
    • Flour: I like white whole wheat flour, but you may also use brown rice flour if a gluten free alternative is needed.

    Instructions

    (This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

    Add everything to a small pot and whisk to combine. (photos 1-2)

    Then bring to a boil, reduce to medium heat to maintain a low boil and whisk often until thickened. (photo 3)

    Small pot with broth, seasoning and flour being mixed into gravy.

    Serve warm with your favourite dishes.

    White plate with sliced roast, peas, carrots and mashed potatoes.

    Make Ahead + Storage

    To make your miso gravy in advance, whisk everything together 1-2 days in advance and refrigerate. Then cook just before needed. Or you may cook it in advance and reheat on stove top.

    Since the gravy thickens more as it cools, you may need a splash of broth to loosen when reheating.

    Store leftovers in the refrigerator for up to 5 days and reheat on stove top.

    You may freeze leftovers for up to 3 months in a freezer safe, air tight container. Make sure to let the gravy cool before storing.

    Expert Tips

    • Whisk the ingredients at room temperature (before starting to heat the gravy) so the flour doesn’t get lumpy.
    • For thicker gravy, add an additional 1-2 tablespoons of flour.
    • For gluten free, use brown rice flour.

    More holiday recipes

    • Vegan Roast with Mushrooms [Seitan]
    • Maple Garlic Air Fryer Baby Carrots
    • Instant Pot Mashed Potatoes No Drain!
    • Vegan Creamed Corn [Oil Free]

    If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

    Buon appetito

    Rosa

    📖 Recipe

    Gravy boat filled with golden colour gravy resting on dish towel.

    Miso Gravy

    A salty, savoury, incredibly flavourful miso gravy that's on your table in 10 minutes or less.
    5 from 9 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Total Time: 10 minutes
    Course: Sauce
    Cuisine: American, Canadian
    Servings: 8 Servings
    Calories: 26kcal
    Author: Rosa

    Ingredients

    • 2 tablespoons white miso paste
    • ¾ teaspoon garlic powder
    • ¾ teaspoon onion powder
    • ½ teaspoon yellow mustard
    • ¼ cup white whole wheat flour or brown rice flour for gluten free
    • 2 cups vegetable broth *use a salty/flavourful broth
    Prevent your screen from going dark

    Instructions

    • Whisk all the ingredients in a small pot and bring to a boil.
    • Then lower heat to medium to maintain a low boil and whisk often until thickened. Serve warm.

    Notes

    Make sure to whisk the ingredients at room temperature (before starting to heat the gravy) so the flour doesn’t get lumpy.
    For thicker miso gravy, add an additional 2 tablespoons of flour.
    For gluten free, use brown rice flour.
    Leftovers keep refrigerated in a sealed container for up to 5 days, or freeze air tight for up to 3 months. It will thicken as it cools, so loosen with a splash of broth or water, as needed and reheat on stove top.

      Nutrition

      Calories: 26kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Sodium: 397mg | Potassium: 19mg | Fiber: 1g | Vitamin A: 129IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg
      DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
      *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
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      1. Rosie

        January 26, 2022 at 2:47 pm

        5 stars
        great easy gravy! so tasty and thickens perfectly!

        Reply
        • Rosa

          January 27, 2022 at 9:10 am

          Thrilled you enjoyed Rosie!

          Reply

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      Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant based recipes with tons of gluten free and oil free options too! Always made using wholesome ingredients, and under 400 calories per serving. Occasional cheat days included. 😉

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